EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Looking for a salad that will amaze your guests? Then you’ll have to try this version with beetroot and avocado.
A recipe that, in addition to being good for the palate and a joy to look at, it’s also very healthy: beetroot is a anticancer food able to purify the body and remineralize it, while the avocado contributes to mantain our cardiovascular system in good health and to fight bad cholesterol.
So, what are you waiting for?
BEETROOT AND AVOVCADO SALAD
Ingredients for 4 people: 2 avocados – 200 g red beet – 80 g salad – 2 tablespoons honey – 6 tablespoons extra virgin olive oil – 1 lemon juice – 5 tablespoons salted pistachios – some cherry or cherry tomatoes – salt and pepper
Start by preparing the sauce that you need for marinating: mix the honey with the oil and add the salt and black pepper (better if ground at the time).
If you use raw beet, I suggest you to add the juice of a lemon: the latter will help our body to absorb the iron contained in it.
Then wash the red beets, peel and cut into thin slices and then immerse them in the sauce just prepared for marinating. If, instead, you have opted for pre-cooked, cut them into slices or cubes.
Clean the avocado, peel it and cut it in half. Make thin slices, of about 1 centimeter, to put in the bowl with the beet.
Chop the pistachios with the mixer, if we really like them very fine, or chop them coarsely with a knife.
Wash and dry the salad and tomatoes and add them to the bowl. Mix everything, complete with pistachios and serve.
Enjoy your meal!